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Best Small-Batch Zucchini Bread Recipe: 4 Perfect Mini Loaves

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This small-batch zucchini bread recipe makes four perfect mini loaves—just enough to share one, freeze one, and eat one without any guilt or waste. Quick, easy, and unbelievably moist, it’s the perfect solution for when you’re craving homemade zucchini bread without committing to a massive loaf.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, squeezed and drained
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • ¼ cup raisins or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease four mini loaf pans with butter or nonstick spray.
  2. Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel, gather the corners, and squeeze firmly over the sink to remove excess moisture. Do not squeeze bone-dry.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt for about 15 seconds.
  4. In a separate medium bowl, whisk together the sugar, eggs, oil, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined. A few lumps are fine; do not overmix.
  6. Fold in the squeezed zucchini until evenly distributed. If using nuts, chocolate chips, or other add-ins, fold them in now.
  7. Divide the batter evenly among the four prepared mini loaf pans, filling each about ⅔ to ¾ full. Smooth the tops gently.
  8. Place the pans on a baking sheet and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched. Start checking at 25 minutes.
  9. Let the loaves cool in the pans on a wire rack for 10 minutes. Then run a butter knife around the edges and turn them out onto the rack to cool completely. Wait at least 30 minutes before slicing.

Notes

For best results, squeeze the zucchini firmly but not bone-dry. Room temperature eggs help the batter come together smoothly. Do not overmix once flour is added. The bread tastes even better on day two as flavors meld. To freeze, wrap each cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, small batch, mini loaves, quick bread, zucchini, easy recipe, moist, homemade

Find it online: https://merrymorsel.com/best-small-batch-zucchini-bread-recipe-4-perfect-mini-loaves/